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Broiled Fish With Roasted Garlic Sauce

This recipe works well with just about any type of fish, but I use it most often with striped bass and halibut. In addition to broiling, the fish can be cooked over smoky barbecue coals or in a saute pan with some butter and white wine. The recipe calls for fillets, but smaller whole or halved fish work well also.

Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

4   Fish fillets - (6 to 8 oz ea)
  Salt - to taste
  Freshly-ground black pepper - to taste
1/4 cup 59mlWhite wine vinegar
1/4 cup 59mlWhole garlic cloves - roasted
1   Lemon - juice only
1/2 teaspoon 2.5mlDijon mustard
1/2 teaspoon 2.5mlGranulated sugar
1/3 cup 78mlOlive oil

Recipe Instructions

Season fillets with salt and pepper and place them in a lightly greased shallow baking dish. Broil about 8 to 10 inches away from the heat source until lightly browned.

To prepare sauce, process the vinegar with the next 4 ingredients in a food processor or blender until well blended. While motor is running, add oil in a thin stream until emulsified. Season to taste with additional salt and pepper.

To serve, drizzle room temperature sauce over warm fish.

This recipe yields 4 servings.

Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com

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